Unlike its Italian American descendant, parmigiana di melanzane is a refined, delicate affair.
A cookbook recipe exclusively for All-Access members from Tasting Italy
Thin, silky—and unbreaded—eggplant slices are layered with mozzarella di bufala and tomato sauce, and topped with Parmigiano Reggiano. In Naples, where eggplant is plentiful all year, they have a saying: A parmigiana e' mulignane ca se fa a...